Double cookie rolls
By VicentaLakin
It's nice to be baked, and it's amazing to be out of the oven. Unknowing grandpa eats a piece of cake when he's hot. When he's cold, he eats cookies, he eats them, he eats them, he eats them, he eats them, he eats them, he eats them, he eats them, he eats them, he eats them, he eats them。
Recipe Recommendations
- butter 100g
- low-gluten flour 160g
- fine sugar 50g
- almond powder 30g
- whole egg liquid 30g
- cocoa powder 5g
- salt 1g
- salty and sweet
- baking
- ten minutes
- ordinary
Steps for Double cookie rolls
1
Butter cut small blocks softened (lightly poking in the finger for good), eggs scattered, low-banded flour and almond powder sifted for spare
2
Soft butter is added to the fine sugar, so you mix it manually with an egg-pumper, and then you use an electric egg-pumper, and it's finer and lighter
3
Every time you add egg fluid, you have to hit the egg with butter before you can join again
4
When you're done with it, it's like an ointment
5
It doesn't have much effect, it just doesn't feel so delicate
6
Scratch it, roll it up from the bottom and press it down. It's powder at first. It's a lot of mix
7
And when you're done, you squeeze it with your hands, and it's split into two equals, one into cocoa powder, and then you rub it in
8
When you're done rubbing it together, you'll be able to form two rectangles of the same size
9
Brush the whole egg fluid on the white noodle
10
Then put the cocoa noodles on the white ones and roll them up. When you roll, the force will be even, it will be tight, but it will not change
11
When it's done, wrap it up in a membrane, and put it in the freezer until it gets hard
12
the hard-coated cone removes a slice cut to 0.5 cm thick, and slightly fixes the edge with your hand (to open 170 degrees of preheating fire in the oven)
13
Put it in a pre-heated oven with 20 minutes of roasting in the middle